i love you lime curd…

9 Mar

lime curd urbanpocketknife

My canning friend mentioned something about how it was citrus season and that we should try canning lemon curd.  I have never heard of it before but my Brit friends said it was all the rage to put on toast in the UK.  Who knew?  I looked up some recipes and it seemed simple enough, basically a custard-like spread that contains eggs, citrus and butter!

It basically can’t taste bad so I gave it a whirl with some limes instead of lemons….it goes really great with chocolate, a little dip for fresh fruit, as a filler for pies and anything else you can think of!

Here’s the recipe!  It only makes a small batch (three 125mL jars) but it’s well worth it!

What you need!
1/2 up lime juice
1 tbsp lime zest
3/4 cup sugar (I used a sugar substitute)
3 large eggs
1/2 cup of butter

What to do!

1.  In a medium saucepan on low heat, add all the ingredients together except for the butter and zest and whisk to combine.

2.  Add the butter in small chunks.  It will take a while for the butter to melt but don’t turn up the heat!  You want to gradually cook the mixture not scramble the eggs that are in it.

3.  As your heating the curd, make sure to stir often.  It will take about 15-30 minutes for the curd to thicken, it will coat the back of a spoon and will resemble the thickness of yogurt.  Take it off the heat once it’s thickened.

4.  Stir in the zest and spoon into small jars.  Let cool to room temperature and then refrigerate (will last for up to a month) or freeze for longer shelf life!

lime curd urbanpocketknife

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